Thawing Turkey Right Way Slashes Risk of Food Poisoning
A lot of people defrost turkey the wrong way prompting government agencies to come up with health warnings. With Christmas right upon us and turkey being an important part of the meal, it is prudent to avoid food poisoning.
The Food Standards Agency (FSA) says 69 percent of Britons who buy a frozen turkey for their Christmas dinner - almost 11 million people - leave it in an unsafe place, including the garage, to defrost.
The FSA said only one in 4 people defrost their turkey safely in the refrigerator, the rest opt for a bath, a counter or shed.
Wrong method of defrosting leads to the spread of dangerous bacteria such as campylobacter - which is most commonly associated with food poisoning and responsible for an estimated 280,000 cases each year and up to 100 deaths, the FSA said.
The United States Department of Agriculture has some basics of thawing.
Turkeys need a basic temperature to thaw, while frozen the leftover bacteria are not active but any meat or poultry left thawing for two hours on the counter are not safe. The outer layer of the meat becomes active ground for the bacteria to proliferate. The "danger zone" is between 40 and 140°F - the temperature range where foodborne bacteria multiply rapidly.
There are three safe ways to thaw food, in the refrigerator, in cold water and in the microwave. A 4-5 pound turkey needs 24 hours in the refrigerator at 40 degree Fahrenheit. See that there is no cross contamination with other meats and foods.
Under cold water it takes about 30 minutes per pound. Wrap the turkey in plastic tightly to prevent water getting in.
For the microwave, follow the instructions and remember to thaw it completely. And cook immediately after thawing.
According to the Centres for Disease Control and Prevention, Clostridium perfringens is the second most common bacterial cause of food poisoning. Outbreaks occur most often in November and December. Meat and poultry account for 92% of outbreaks with an identified single food source.
